Navel Orange with Dark Chocolate

Navel Orange with Dark Chocolate 

Allow 1-2 Navel Oranges per person. 


Navel oranges.


3-4 tbsp of brandy.

Finely chopped good-quality dark chocolate.

Orange zest. 


Slice the skin and pith off to reveal the bright flesh, then cut the individual segments into a bowl with a little sugar and, if you like, 3-4 tbsp of brandy. Once all the segments are cut, all that remains is the frame of each orange. Take the frame and, with your hands, squeeze the juice into the bowl (the alcohol stops the juice from becoming bitter). Mix it gently to dissolve the sugar and leave for at least an hour. Serve the marinated segments in small bowls with some finely shaved good-quality dark chocolate and finish with some orange zest on top.